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Bob Maxey

Summer's blueberries saved for winter


A la Annie


August 09, 2012
It's August and that means fresh local berries will be gone soon. I grabbed some blueberries after I saw this easy, tasty recipe for blueberry jam. A snap to prepare, there's just four ingredients. You can freeze the jam in small portions and enjoy the taste of summer long after the season is gone.


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Nothing says summer ó all year round ó like homemade jam. photo by Virginia O. McCoy.
Summer Blueberry Jam

(Louisiana Cooking)

5 cups fresh blueberries, rinsed and drained

1/2 cup sugar

1 tablespoon fresh lemon juice

1/4 teaspoon course salt

Combine berries with sugar, lemon juice and salt. Bring mixture to a hearty simmer (low boil) while mashing berries with a potato masher. Lower to a medium simmer and cook and stir for 25 minutes or so, until mixture has thickened. Cool completely then transfer to small containers that are freezer safe.

Enjoy blueberry jam on a toasted English muffin, fresh from the griddle pancakes or even over vanilla ice cream. Yummy.

This delicious made-from-your-kitchen jam will be good for 30 days in the refrigerator or up to a year in the freezer.


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